Fish-flavored Meat

Name: Fish-flavored Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: (Fat 4 thin 6) 300g Minced meat; 150g Pigskin; 100g Water chestnuts; 15g Fungus (dry); 20g ginger; 50g Green onions; 1 tbsp Sugar; 3 tablespoons Pixian Doubanjiang; 2 tbsp Rice wine; 2 tbsp Soy sauce; 1 tbsp Spicy oil; 1 tbsp sesame oil; Some Chicken Essence; Some water

by Sago Fiona

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

If you don't want to stir-fry, let's boil a pot of meat, it can be done in half an hour. It can not only mix noodles, but also dipped buns and buns. It can be said to be one sauce and three eating. Today I boiled fish-flavored pork meat. Using the usual inconspicuous pork skin, plus the fat four-lean-six meat filling, nowadays water chestnuts, the boiled meat is just fat and thin, and the taste is just right. It is simple to cook a bowl of noodles and scoop a spoonful of meat It's delicious.
Boiled meat is best to be lean and fat 6:4. The fat is a little too greasy, and a little too much fat. Cut the pigskin into cubes and add it to the boil to increase the gum quality. The broth of boiled pigskin is directly used to cook the meat, and the broth will be more viscous and smooth. If the cooked meat is too much, you can divide it into small bags and freeze it in the refrigerator. It can be kept for a month. Take a bag out to heat it when you want to eat it.

Fish-flavored Meat

1. Prepare all the ingredients. Minced meat (fat 4 lean 6)

2. Soak black fungus and mince, peel and mince water chestnuts, and mince scallion and ginger separately.

3. Scrape the dirt off the surface of the pigskin and wash it. Cook for about 25 minutes. Take out and cut into small dices for later use. Reserve the soup for cooking pig skin.

4. Fry some oil in a wok and sauté the scallions and ginger.

5. Pour the black fungus and water chestnuts. Stir-fried.

6. Add pork filling and stir-fry to loosen the color. Add Pixian bean paste, sugar, chicken essence, rice wine, soy sauce, spicy oil, sesame oil (you can mix well in advance and then pour in.)

7. After frying until it is colored, pour the soup of boiled pork skin (add according to the required amount), bring to a boil on high heat, and simmer on low heat for about half an hour. Just thick.

Tips:
If you can't finish it, let it cool in the refrigerator. When you want to eat, take a bag out and warm it up. You can dip the noodles into the buns